Seaweed Mushroom Soup
½ lb dark large sea weed leaves, soak overnight, always use filtered water
6 large black dried mushrooms (shitake, maitake) soaked overnight
1 tsp sea salt
2 tbsp safflower oil
1/2 onion
1 tsp fresh grated ginger
2 Tbsp wheat-free tamari
pinch of black pepper
1 Tbsp olive oil
Bring 1 gallon of water to a boil in a large soup pot. Add sea salt and soaked seaweed to the pot and boil for 30 minutes. Drain and rinse the seaweed with cold water. In a saute pan, add the safflower oil, onion, ginger, tamari, and black pepper. Brown the onion then turn off heat and add olive oil. In a large vitamix (2 quart), add 3 cups of water, seaweed, mushrooms, and sautéed ingredients. Blend on high until pureed. Warm on stove top.